Thursday, 28 November 2013

GF Oats Coconut & Banana Brekky

Ingredients:

  • 150g (1 1/2 cups) uncontaminated oats
  • 875mls (3 1/2 cups) coconut milk
  • 1 tablespoon melted coconut oil 
  • 3 ripe small bananas, sliced
  • 35g (1/2 cup) shredded coconut (see note)
  • 1/4 tsp salt
  • Coconut sugar, extra shredded coconut and extra milk, to serve


    Method:
  • Blend the oats, coconut milk, melted oil & salt together and leave in the fridge overnight.  Next morning add the shredded coconut, sugar and milk. Delicious.

    This is a lovely fresh cool way to enjoy your oats this Summer.


     


Tuesday, 19 November 2013

Brekky Oat Nuggets

Ingredients:
1 cup mashed ripe bananas or apple puree
1 tspn vanilla
1/2 tspn ground cinnamon
1/4 cup macadamia nut oil or coconut oil
2 tblspns honey
2 cups of GF Uncontaminated Oats
1/2 cup ground nuts of choice or desiccated coconut
100g dried fruit of choice eg. cranberries, raisins, dried apple

Method:
Combine all the ingredients into a bowl and mix by hand until well blended and start to bind.

Form into 12 cookies and roll them in some more oats for decoration. Flatten slightly once they are on the tray.

Bake for 30 - 35minutes or until golden brown in a pre-heated oven approx. 160oC.

Store in a sealed container for approximately a week or pop into the freezer for an ongoing supply.

Recipe inspired from Teresa Cutter - The Healthy Chef.




Tuesday, 12 November 2013

Non-coeliac wheat sensitivity may be a food allergy, new study

Patients with non-coeliac wheat sensitivity (NCWS) and other food sensitivities showed clinicial, laboratory and historical characteristics suggesting they may be suffering from a non-IgE-mediated – or delayed – food allergy, according to a new review of medical literature from the University of Palermo in Italy.
The new review, which was published 5 November 2013 in an online edition of The American Journal of Gastroenterology, examined previous data regarding NCWS and other relevant medical literature, focusing on NCWS patients who may suffer from non-IgE-mediated wheat allergy. NCWS is characterised by symptoms that can involve the gastrointestinal tract, the nervous system, the skin and other organs. The only common denominator of NCWS is wheat consumption: the symptoms disappear on exclusion of wheat from the diet, and reappear on wheat consumption.
Many gastrointestinal and extra-gastrointestinal symptoms have been attributed to NCWS. Non-coeliac wheat sensitivity shares many symptoms with coeliac disease, such as abdominal pain, bloating, diarrhea, constipation, nausea, vomiting and more. Individuals with non-coeliac wheat sensitivity have a prevalence of non-GI symptoms, such as headache, tiredness, foggy mind, depression, disturbed sleep pattern and mood swings. Symptoms typically appear hours or days after wheat has been ingested.
Non-IgE-mediated explained
Food allergies are typically divided into two areas: IgE-mediated or non-IgE-mediated. In IgE-mediated food allergies, people develop symptoms almost immediately after eating, and when blood and skin tests are carried out, there is a positive marker. Non-IgE-mediated food allergies, including coeliac disease, primarily affect the GI mucosa (the innermost layer of the gastrointestinal tract) and have a delayed onset of symptoms, which can make it difficult to diagnosis.
Lead author of the study Antonio Carroccio, MD, reviewed data on 276 patients diagnosed with NCWS using a double-blind placebo-controlled wheat challenge. The data indicating a possible wheat allergy diagnosis and other data in the literature were examined. The authors hypothesised that patients with NCWS may be suffering from non-IgE-mediated food allergy.
“We reviewed the role of serum immunoglobulin G antibodies and the basophil activiation assay in food allergy, as well as the histology findings in the food allergy diagnosis,” Dr Carroccio said. “We compared patients suffering from NCSW and irritable bowel syndrome (IBS) to controls with IBS not due to NCWS,” he said.
The review also suggested a link in wheat withdrawal and the intestinal microbiota.
“A change in diet with wheat withdrawal can also cause a change in the intestinal microbiota,” Dr Carroccio said. “This is now considered a crucial element in IBS pathogenesis. Future studies in NCWS patients should consider the role of diet in the microbiota and, in turn, on the intestinal immune system,” he said.
Based on the review, researchers concluded that non-coeliac wheat sensitivity could now be considered the cause of gastrointestinal symptoms, which overlap those commonly attributed to functional disorders.
“However, many doubts remain and it must be underlined that we must utilise the double-blind placebo-controlled challenge method to confirm the suspicion of non-coeliac wheat sensitivity and then study the pathogenesis of that specific clinical manifestation,” Dr Carroccio said. “A confident NCWS diagnosis must exclude a placebo effect,” he said.
  • November 11, 2013

  • Sophie Langley
  •  Sourced from Aus Food News

    Monday, 11 November 2013

    How has Wheat changed over the centuries

    An excerpt from the book "Wheat Belly" explains beautifully how wheat has evolved to the
    undigestiable product we consume in the 21st Century.  Which explains many of the problems that people are facing when consuming wheat on a regular basis. Not to mention it is a cheap commodity and is used in everything we purchase that is processed.  It is high in gluten and also provides consumers with a superior taste and texture to other products made with alternative flours.

    William Davis explains in his book:
    Over most of the ten thousand years that wheat has occupied a prominent place in the caves, huts, adobes, and on the tables of humans, what started out as harvested einkorn, then emmer, followed by cultivated Triticum aestivum, changed gradually and only in small fits and starts. The wheat of the seventeenth century was the wheat of the eighteenth century, which in turn was much the same as the wheat of the nineteenth century and the first half of the twentieth century. Riding your oxcart through the countryside during any of these centuries, you’d see fields of four-foot-tall “amber waves of grain” swaying in the breeze. Crude human wheat breeding efforts yielded hit-and-miss, year-over-year incremental modifications, some successful, most not, and even a discerning eye would be hard pressed to tell the difference between the wheat of early twentieth century farming from its many centuries of predecessors.
    During the nineteenth and early twentieth centuries, as in many preceding centuries, wheat changed little. The Pillsbury’s Best XXXX flour my grandmother used to make her famous sour cream muffins in 1940 was little different from the flour of her great-great-grandmother sixty years earlier or, for that matter, from that of her great-great-great-great-great-great-grandmother another two centuries before that. Grinding of wheat had become more mechanized in the twentieth century, yielding finer flour on a larger scale, but the basic composition of the flour remained much the same.
    That all ended in the latter part of the twentieth century, when an upheaval in hybridization methods transformed this grain. What now passes for wheat has changed, not through the forces of drought or disease or a Darwinian scramble for survival, but through human intervention. As a result, wheat has undergone a more drastic transformation than Joan Rivers, stretched, sewed, cut, and stitched back together to yield something entirely unique, nearly unrecognizable compared to the original and yet still called by the same name: wheat.
    Modern commercial wheat production has been intent on enhancing features such as increased yield, decreased production costs, and large-scale delivery of a consistent commodity product. All the while, virtually no questions have been asked about whether these features are compatible with human health. I submit that, somewhere along the way during wheat’s history, perhaps five thousand years ago but more likely fifty years ago, wheat changed.
    The result: A loaf of bread, biscuit, or pancake of today is different than its counterpart of a thousand years ago, different even from what our grandmothers made. They might look the same, even taste much the same, but there are biochemical differences. Small changes in wheat protein structure can spell the difference between a devastating immune response to wheat protein versus no immune response at all.
    To find out more about Wheat Belly - Click Here